MomTo6 Recipe Reviews (Pg. 1) - Allrecipes.com (10230974)

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Crispy Orange Beef

Reviewed: Apr. 13, 2014
This was REALLY good. I used about 1 1/2 T. of fresh grated ginger. The amount listed, as others have noted, must be a typo. Everything else I followed exactly. It was exceptional. Everyone loved it. I cooked the beef in peanut oil as another review suggested. It was fairly crispy outside and tender inside. The sauce was perfect. I think this would make a great appetizer, too, served with toothpicks.
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1 user found this review helpful

Amazing Muffin Cups

Reviewed: Nov. 13, 2013
I made it as written but found that the hashbrowns didn't crisp and these muffins were hard to get out of the pan (but they tasted good!) Also, the proportions were definitely off. It calls for far too much cheese and I needed more egg. I made a second batch and used my silicone mini muffin pan and upped the temp for baking the hashbrowns to 425. After pouring in the egg, I turned down the temp to 400 and finished cooking as the recipe states. They turned out MUCH better: Crispy hashbrown base and they popped right out of the silicone pan. I'll definitely make them again and I am going to try freezing & reheating the leftover muffins from today.
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6 users found this review helpful

Brown Sugar and Spice Dry Ham Rub

Reviewed: Jan. 31, 2012
I used this rub and baked a full spiral cut ham in a cooking bag. I was a little concerned that the bag would prevent it from forming a nice crust on the outside of the ham, but it didn't. It was fabulous. Definitely keeping this recipe for next time! The ham was perfect!
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2 users found this review helpful
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Zucchini Casserole

Reviewed: Sep. 30, 2011
This was so unbelievably good. My kids were disappointed when they realized I only made 1 1/2 times the recipe for our crew. They want me to make it again right away! Admittedly, I couldn't resist adding garlic and basil. I served it with Chunky Marinara Sauce from AR. It was really delicious. We'll add this to our regular rotation on meatless meals on Friday nights.
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Aug. 31, 2011
I've made this several times now and it has come out perfectly every time. I mix it in my kitchenaid mixer. And, tonight we rolled it out and cooked the crust on the grill, adding toppings after we flipped it. It was fabulous!
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4 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Jul. 12, 2011
This is delicious! I made it as directed and it was perfect! My kids asked if we could make this every week! I used an immersion blender in the pot which worked really well. It wasn't blended to a smooth consistency, which was perfect for us.
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4 users found this review helpful

Easy Whipped Cream

Reviewed: Jun. 24, 2011
This was excellent and easy! I took the advice of another reviewer and refrigerated the beater and bowl for a bit first. I'll definitely use this again.
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3 users found this review helpful
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Ali's Green Sauce

Reviewed: May 5, 2011
This was so-so when we made it as directed. We decided to add juice and zest of one lime and some salt to half the recipe when we found that it was not as great as we expected. The salt and the lime really made this exceptional! It ended up being a hit on shredded beef tacos.
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11 users found this review helpful
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Lemon Dijon Wings

Reviewed: Mar. 5, 2011
The sauce is a 10 star sauce (although we use about half the salt!) but the cooking method doesn't seem to work for us. We've made these several times and can't seem to keep the sauce from burning off the wings with the high heat the recipe suggests. So, now we double the sauce but put the sauce on AFTER we cook the wings. I've also marinated the wings with just lemon and olive oil then grill them. Take them off the grill and coat them in the sauce. You can make them ahead of time and store them in the fridge til you need them. I pop them in the oven on 400 for about 10 or 15 minutes and they are perfect. We are addicted to these!
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9 users found this review helpful
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Best Toffee Ever - Super Easy

Reviewed: Dec. 19, 2010
I've made this many times now and it really is super easy...but there is a bit of a learning curve! The candy thermometer is a huge help. Makes a great gift. People always ask for the recipe.
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6 users found this review helpful

Slider-Style Mini Burgers

Reviewed: Dec. 15, 2010
These are super yummy. Perfect for our crowd here. I brushed some of the tops of them with the butter/mustard/Worcestershire recommended by Cookin4therapy (reviewed Jan 28, 2010) and that made them even better and the buns were soft and steamy. I think a little minced onion is good addition, too. Delicious!
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11 users found this review helpful
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Cake Balls

Reviewed: Dec. 12, 2010
I found these to be amazingly easy to make! I was daunted by some of the reviews but I did follow advice and freeze the balls overnight before dipping them and that was *perfect*. I actually used Wilton Melts (about a bag and a half) for the coating and it worked splendidly. My 11 year old daughter helped make these and decorate them with contrasting white chocolate. We loved making them and they were a huge hit at the Christmas Party. We can't wait to make more and try other flavor combinations.
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6 users found this review helpful
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Apple Crisp Cups

Reviewed: Oct. 15, 2010
These are delicious! I have become a HUGE fan of these little treats. They are the perfect little dessert! I have made these many times since I discovered this recipe. The thing that makes it so perfect is that you can make the crisp part and the filling part ahead of time and refrigerate it. Put together the cups and filling just before you need them. Bake them as directed. However, the *best* thing is that you can actually make them, bake them and then freeze them. They are actually *perfect* this way and taste exactly the same as freshly baked and cooled. Pop them out on the counter just a little while before a party or guests coming. I keep them in the freezer now because you can actually defrost them in the microwave, too, in just a few seconds. They are great to have on hand. I do cut down on the butter by about 1/3, but other than that these are the absolutely perfect little treat. Thanks, Weeble!
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72 users found this review helpful

K-Dub's Alfredo Ravioli Bake

Reviewed: Oct. 5, 2010
This was *excellent*. So easy and delicious, too! My 13 yo son said, "This should be served at a fancy restaurant!" We doubled it for our crew of 8 and it was perfect.
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6 users found this review helpful
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Cucumber, Tomato and Red Onion Salad with Mint

Reviewed: Jul. 16, 2010
This was fabulous! I made it twice this week and am considering making it again for the weekend! Very refreshing. I used sugar instead of Splenda. The fresh mint really makes this salad exceptional.
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13 users found this review helpful
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Gelatin-Flavored Popcorn

Reviewed: Jul. 2, 2010
I'm giving this 5 stars because it's super yummy and relatively easy once you get the hang of it. I've made 10 batches now for 4th of July....cherry and berry blue. (The blue looked more like teal on the popcorn, though...just in case you plan on using blue). I did find that margarine worked just as well as butter (used 1/2 cup as suggested by others) and I didn't need all the sugar..it's sweet enough with just 1/2 cup. Didn't use the thermometer. I just boiled it for 3 minutes & baked it at 250. Very fun and yummy treat!
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11 users found this review helpful
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Triple Layer Cookie Bars

Reviewed: Jun. 2, 2010
This is a wonderfully simple and delicious bar cookie. I couldn't resist adding chopped peanuts over the coconut before I baked it. Simple and delicious..always a good combination :)
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5 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Apr. 16, 2010
This is the perfect peanut butter cookie in a bar! Quick and easy. Delicious! I doubled this recipe for a 9 x 13 pan but used only 3 eggs. I added peanut butter chips which is a must in the perfect peanut butter cookie. We *loved* these! Also, for a 9 x 13 pan I found that baking for 30 minutes at 325 worked well.
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4 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Mar. 8, 2010
This is the perfect peanut butter cookie in a bar! Quick and easy. Delicious! I doubled this recipe for a 9 x 13 pan but used only 3 eggs. I added peanut butter chips which is a must in the perfect peanut butter cookie. We *loved* these! Also, for a 9 x 13 pan I found that baking for 30 minutes at 325 worked well.
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3 users found this review helpful

Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 16, 2010
Great Recipe! I did add 1/4 cup flour as others have suggested. I have made this *many* times and the flour definitely helps. We use this as a base recipe and make variations every time we make it (i.e. adding coconut, varying the chips, varying the types of nuts, etc.) Our favorite way to enjoy this recipe - use 1/2 cup peanut butter chips and 1/2 cup milk choc chips instead of the 1 cup chocolate chips. Then sub peanuts for the nuts called for. Delicious!! This is a great recipe!
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4 users found this review helpful

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